The process of reducing the number of harmful microorganisms on a clean surface to safe levels is a critical step in food safety. This procedure aims to minimize the risk of foodborne illness by targeting bacteria, viruses, and other pathogens that may be present, even after thorough cleaning. For example, after washing a cutting board used for raw chicken, applying a solution of chlorine bleach at the proper concentration, followed by air drying, accomplishes this reduction.
Implementing effective practices is essential for maintaining a safe food handling environment and protecting public health. Consistent application of these procedures minimizes the potential for cross-contamination and the spread of illness-causing agents. Historically, recognizing and controlling microbial hazards has been a cornerstone of efforts to prevent foodborne disease outbreaks and ensure the safety of food products.
